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Fantastic and easy to make! Since I have found this recipe I make it every Thanksgiving!

wbniesman
from Dallas, TX
/ 11.22.2016

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Definitely a keeper.
Has anyone tried brown sugar, instead of white? Didn't know if that would make it too sweet.

catal
from Dayton, OH
/ 11.21.2016

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I love this recipe as is and as a basis for experimentation. I've played with this recipe a lot--subbing out the port for other liquors, adding pomegranate juice or apple juice instead of water. It's fantastic either way.

juliannamkohler
from Washington, DC
/ 02.05.2014

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Complex and sophisticated flavors. Have made this several times over the years for Thanksgiving. No modifications necessary.

dybrown
from Washington, DC
/ 11.29.2013

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Very easy, but needed a lttle extra oomph in my opinion. After following the recipe, I added honey, ground cloves and cardamom (yummy addition), a little sea salt, with more port and orange juice at the finish. I subbed OJ for water as well and didn't use the dried cranbarries as I didn't have any on hand.
Speaking of cranberries, wear an apron or be very careful,the juice stains fabric and wood surfaces.

superninja
from Austin, TX
/ 12.21.2012

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The first time I made this, I used apple cider and made it the day before thanksgiving. I had to run back to the store to buy more cranberries because we "nibbled" so much of it that night we wouldn't have enough for the next day! I'm giving it 4 forks for taste and for ease of preparation. I've now tried both the apple cider instead of the water or the orange juice instead, and honestly, each a different, subtle treat. At Christmas, I plan on trying the dried cherries instead of the dried cranberries.

A Cook
/ 11.21.2012

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I make this sauce every year and it's consistantly delicious. This year I substitued Ruby Port for an Elderbery Cordial made by Caledonia Spirits located in Vermont. The cordial is sweet like a ruby port but with better flavor. The rest of the recipe I follow as stated. I don't add the dried cherries because I think the sauce gets too sweet (I tried that a couple of times). I only add 1/2 the amount of sugar and add as I go along.

julieannperlmutter
from Washington DC
/ 11.20.2012

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I have made this recipe every year for the past 4 years and every year it gets lots of compliments. A very nice balance of sweet, tart and spice and super easy to make.

corzech22
from Somerville, MA
/ 11.18.2012

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Been making this for years now - its become a family traddition! Excellant!

ollephant
from Florida (by way of California)
/ 11.13.2012

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Really enjoyed this recipe. It was easy, basic and delicious. For thanksgiving leftovers, I actually ended up adding blueberries and using it as a spread for rolls and toast. So good!